Save to Pinterest My neighbor brought me a bag of blood oranges from her tree, and I stood at the counter slicing one open, mesmerized by that deep ruby color bleeding across the cutting board. I wanted something that would show them off without burying their brightness under chocolate or spice. That afternoon, I built this crêpe cake layer by layer, each one a thin whisper of citrus and cream. When I sliced into it that evening, the stripes looked like sunset captured between pancakes.
I made this for a winter dinner party where everyone showed up tired from the week. We ate slowly, and someone said it tasted like optimism. I think it was the blood orange, that jolt of color in the middle of February. Since then, Ive made it for birthdays, brunch spreads, and once just because I had leftover curd in the fridge and couldnt let it go to waste.
Ingredients
- 16 ready made crêpes (about 8 inch diameter each): Buying these saves you from standing over a hot pan flipping two dozen crêpes, and the store bought ones are reliably thin and pliable.
- 1 1/2 cups (360 g) store bought or homemade blood orange curd: This is the star, tart and floral and just sweet enough to balance the cream.
- 1 1/2 cups (360 ml) heavy cream: Whip it to soft peaks so it spreads easily without tearing the crêpes.
- 3 tbsp (24 g) powdered sugar: Just enough sweetness to stabilize the cream without making it cloying.
- 1 tsp vanilla extract: A quiet backdrop that rounds out the citrus without competing.
- 1 blood orange, thinly sliced: For garnish, because this cake deserves to look as good as it tastes.
- Zest of 1 blood orange: A final aromatic flourish that hits your nose before the first bite.
- Powdered sugar, for dusting: The finishing touch that makes it look like it came from a bakery window.
- Edible flowers (optional): If youre feeling fancy or its spring and you cant help yourself.
Instructions
- Prepare the curd:
- If youre making curd from scratch, do it first and let it chill completely in the fridge. Cold curd spreads cleanly and wont soak into the crêpes.
- Whip the cream:
- In a large bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Dont overbeat or it will turn grainy and stubborn.
- Start layering:
- Lay one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd in a thin, even layer. Use an offset spatula if you have one.
- Alternate fillings:
- Place another crêpe on top and spread 2 tablespoons of whipped cream. Keep alternating curd and cream with each crêpe, building a tall, wobbly tower.
- Finish and chill:
- End with a plain crêpe on top, cover the whole cake gently with plastic wrap, and refrigerate for at least 1 hour. This lets everything settle and the layers meld together.
- Garnish and serve:
- Right before serving, top with blood orange slices, a scatter of zest, a snowfall of powdered sugar, and edible flowers if youre using them. Slice with a sharp knife, wiping the blade between cuts.
Save to Pinterest The first time I served this, my friend leaned back in her chair and said it reminded her of a dessert she had in Paris, and I didnt have the heart to tell her I bought half the ingredients at the grocery store on my way home from work. Sometimes the smartest thing you can do in the kitchen is let good ingredients speak for themselves and just arrange them beautifully.
Choosing Your Crêpes
If you want to make crêpes from scratch, go ahead, but the ready made ones from the refrigerated section work beautifully and save you half an hour of pan time. Look for crêpes that are thin, pliable, and about 8 inches across so they stack evenly. I keep a package in my fridge for moments like this when inspiration strikes and I dont want to measure flour.
Curd Variations
Blood orange season is short, so when theyre gone, swap in lemon curd for something bright and classic, or try regular orange curd with a tablespoon of Campari stirred in for a grown up edge. Passionfruit curd also works if youre feeling tropical. The structure stays the same, you just shift the flavor to match your mood or whats available.
Serving and Storing
This cake holds up in the fridge for about two days, though the crêpes will soften as they absorb moisture from the fillings. I actually prefer it the next day when everything has melded together into something cohesive and luscious. Slice it cold, and if youre serving a crowd, cut smaller wedges because it is richer than it looks.
- Use a long, sharp knife and wipe it clean between each slice for neat edges.
- If you want to make it even more special, serve each slice with a small glass of sparkling wine.
- Leftover slices can be wrapped individually in plastic wrap and tucked into the fridge for a secret midweek treat.
Save to Pinterest This cake taught me that elegance doesnt always mean complicated. Sometimes it just means knowing when to stop fussing and let something beautiful be exactly what it is.
Frequently Asked Questions
- → Can I make this dessert ahead of time?
Yes, this cake is ideal for making ahead. Assemble it up to 24 hours before serving and keep refrigerated. Add the garnishes just before presenting for the freshest look.
- → What can I use instead of blood oranges?
Regular oranges, Meyer lemons, or passion fruit curd work beautifully as alternatives. Each offers a different citrus profile while maintaining the cake's elegant structure.
- → How do I prevent the layers from sliding?
Chill the cake for at least one hour before serving, and ensure each layer of curd and cream is spread evenly and thinly. The chilling time allows everything to set properly.
- → Can I make this gluten-free?
Absolutely. Use gluten-free crêpes instead of traditional wheat-based ones. Many stores carry ready-made gluten-free crêpes, or you can prepare them using your favorite gluten-free flour blend.
- → How should I slice this cake cleanly?
Use a sharp chef's knife and wipe it clean between each slice. A slight sawing motion works best to cut through the delicate layers without crushing them.
- → What wine pairs well with this dessert?
The citrus notes pair beautifully with Moscato d'Asti, Champagne, or a late-harvest Riesling. The slight effervescence complements the creamy, tangy layers perfectly.